Grape jelly is a traditional recipe that is easy to make and delicious to eat. This recipe for grape jelly takes approximately 30 - 60 minutes.

[edit] Steps

Wash grapes and drain.
Put into large kettle, and cook over medium heat until your grapes are soft, approximately 10-15 minutes.
Place the grapes into a jelly bag^[1], so that the juice drains out into a jar or pot below. Don't add water. Put about 2 cups at a time into the bag, no more. The jelly bag will collect the pulp, skin, and any seeds while the juice that you will use for the jelly drains out.
- Squeeze the juice through the bag with clean hands or by pressing it gently with a spoon. Empty and discard the pulp periodically if the juice is draining too slowly. Rinse the bag if needed.
Bring two cups of juice to a full boil.
Reduce heat to low-medium, and add 2 cups sugar. Once sugar is added, do not let the mixture boil.
Stir constantly until the sugar has dissolved; otherwise, it will crystallize if the sugar is not completely dissolved.
Pour immediately into glass jars.
Clean the rims of the jars
Place lids and seals on the jars and
Process for 10 minutes in a boiling water bath.

[edit] Tips

Caution: the kettle will get very hot.
Jam must either be processed appropriately in a water bath canner or refrigerated. Do not use paraffin seals or an "open kettle" canning method.